Pumpkin-molasses pie with jane
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pate Brisee; see recipe | ||
| 1 | large | Pumpkin -; (abt 3 lbs) |
| 4 | larges | Eggs; lightly beaten |
| ½ | cup | Honey |
| ½ | cup | Milk |
| ½ | cup | Heavy cream |
| ¼ | cup | Molasses |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
Directions
Line a 9- or 10-inch pie dish with the pate brisee. Transfer to refrigerator to chill; freeze any remaining pastry. Heat oven to 375 degrees. Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and cover with ½ cup water; cover saucepan. Cook slowly over low heat until pumpkin is very tender. Drain well, and pure in blender or food processor, adding a little liquid to thin if necessary. Combine remaining ingredients, mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and pour into prepared crust. Bake approximately 1 hour, or until custard is firm and top is a glossy golden brown. Cool completely before serving.
Makes one 9-inch pie.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Jane Heller
Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Jane Heller
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